Tahini Kale
Ingredients
- 1 teaspoon extra-virgin olive oil
- 6 cloves of garlic, minced
- ½ teaspoon nutritional flakes
- ¼ teaspoon of Herbamare
- 2 large leeks, sliced
- 3 tablespoons of umeboshi vinegar
- 1 bunch of kale, cut into bite size pieces
- 1 cup of water
- 1/3 cup of tahini
- 1 teaspoon dill
- 1 teaspoon honey
- 1 teaspoon coconut sugar
- Celtic Sea Salt
- Black pepper
Instructions
- Heat a wok. Saute the oil, leeks, umeboshi vinegar, and garlic for about 1 minute, then add the kale and water. Stir until the kale is bright green, or as soft as you like it. Add tahini, honey sugar, dill, salt and pepper. Stir it all in until the sauce is creamy. Add more umeboshi vinegar for a tangy, saltier flavor.
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